During the cold winter months we often finding ourselves craving a bit of decadent comfort food for dinner. This recipe from our latest cookbook, Emandalicious, Recipes from Emandal – A Farm on a River, has become a new favorite. While it takes a bit of time to prepare, it’s truly worth it! It’s a perfect dish for a Sunday family supper. So, set aside your next Sunday afternoon, roll up your sleeves, and let your culinary genius shine!

Root Vegetable Tarte Tatin

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This is a new recipe, but one Tam hopes will become a part of Family Camp for years to come. Originally an inverted apple pie, this savory rendition of the Tarte Tatin makes beautiful use of the variety of root vegetables that we grow.

This is a new recipe, but one Tam hopes will become a part of Family Camp for years to come. Originally an inverted apple pie, this savory rendition of the Tarte Tatin makes beautiful use of the variety of root vegetables that we grow.

Mix vegetables and toss with olive oil. Spread on a rimmed baking sheet (or 2 if needed) in a single layer. Season with salt and pepper. Roast until golden around the edges and tender, 30-35 minutes. Let cool.

To make the caramel, combine sugar and water in a small heavy bottomed sauce pan and cook over medium-high heat, swirling pan occasionally until mixture is amber colored, about 5-7 minutes. Remove from heat, and add vinegar and a pinch of salt, swirling pan to combine.

Quickly pour the hot caramel into a 9-inch diameter pie pan; tilt and rotate the pie pan to evenly coat the bottom with caramel.

Scatter the rosemary and sage over the caramel.

Arrange roasted vegetables snugly in a single layer on top of the caramel. Place onion rings on top of the root vegetables. Then dollop the cream cheese and ricotta cheese over the top. Next sprinkle the cheddar cheese over all.

Roll out Butter Crust dough to 12 inch round. (See below for how to make the dough.) Drape over vegetables and cheeses, tucking edges into pan. Prick dough all over with a fork.

Bake Tarte Tatin until the crust looks dry, about 20 minutes. Then reduce the heat to 350 degrees, and bake until the crust is golden brown, 15-20 minutes.

Add butter pieces and pulse until mixture resembles coarse meal with pieces of butter still visible (that's what makes it flaky!), about 20 pulses.

Combine vinegar and ice water in a measuring cup. While pulsing, drizzle in vinegar mixture; pulse until dough just holds together when squeezed (it should still be crumbly), about 10 pulses.

Turn out dough, and divide in half if using for a two crust pie. Place on a sheet of plastic wrap; press into discs. Wrap and chill until firm, about 2 hours...although Tam has been known to use the dough right away!